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A bowl of food, with Curry
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4.75 from 8 votes

Sweet Corn Curry

The curry is a mixture of tomato and onion and the creaminess comes from coconut milk.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course, Side Dish
Cuisine: Indian
Diet: Vegan
Allergen: Dairy free, Soy free
Difficulty: Easy
Servings: 6
Calories: 102kcal



  • 2 cups cooked fresh corn
  • 1 onion
  • 14 oz canned organic tomatoes
  • 1 teaspoon cumin seed
  • 1 bay leaf
  • ½ teaspoon turmeric powder
  • 2 teaspoon Ginger garlic paste
  • 1 ½ teaspoon coriander powder
  • ½ teaspoon red chili powder
  • 2 tablespoon almond powder/meal
  • Salt to taste
  • cup of canned coconut milk
  • ¼ teaspoon garam masala
  • 2 teaspoon dry methi leaves / kasoori methi
  • Cilantro for garnish optional


  • Place a cast-iron pan over medium heat and drizzle a few teaspoons of coconut oil.
  • As the oil heats up, add one bay leaf and cumin seeds.
  • When the cumin seeds sizzle, add chopped onions and saute them until they turn translucent.
    A pan placed on the stovetop with oil and cumin
  • Now, add canned tomatoes followed with coriander powder, red chili powder,and turmeric powder. Cook for 2-3 minutes.
    A pan filled with food
  • Add almond powder or almond meal and stir nicely to avoid any lumps.
    A pan filled with food, with Curry
  • When you get the creamy texture, add cooked corn( I Cooked corn in instant pot for 8 min)and stir well.
    A bowl of food, with Curry and Sweet corn
  • Add 1 ½ cup water, salt and stir well.
  • Let it simmer for about 8 minutes.
  • Now, add coconut milk, garam masala, and kasoori methi. Mix well and turn off the heat as the flavors soak in.
    A pan filled with sweet corn curry
  • Garnish with cilantro and serve the sweet corn curry paired with steamed rice, roti or naan.


Calories: 102kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 33mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg